This Christmas we found a great recipe in the paper.
1 cup unsalted butter
1/2 cup icing sugar, plus more for rolling
Grated zest of 2 lemons
1/2 teaspoon vanilla
2 1/4 cups sifted cake flour (9 ounces)
1/4 tsp salt
1 cup finely chopped toasted walnuts
1/2 cup dried cranberries coarsely chopped
Line two coolie sheets with parchment paper.
Combine the butter, 1/2 cup icing sugar and lemon zest in a large bowl.
Beat together until light and creamy
Beat in the vanilla
Gradually beat in the flour, salt and walnuts.
Stir in the cranberries at the end by hand.
Roll into 3/4 oz balls and refrigerate 30 min
Heat over to 375 degrees
Place the balls 2 inches apart on the cookie sheet.
Bake 8-10 minutes until set but not brown.
Coll for 3-5 min
Roll in additional icing sugar.
When completely cool, roll again.
Store in a tightly covered container.
Adapted from Lemon Cranberry Snowballs. San Diego Union Tribune 12/16/2020
By Jill O'Conner
